Linguine with Shrimp, Avocado, and Pancetta

Twenty six years ago, I volunteered with Junior League here in Denver to work on their second cookbook, Creme de Colorado. I was assigned to the pasta section, and each week, along with a half dozen other women, we’d make a bunch of pasta dishes and taste test them for the book. I happened to be pregnant with my first child, and quickly learned that my opinion was discarded frequently, as my taste was just a bit “off”. But one dish did sit well with me from day one – a creamy shrimp and avocado pasta.Back then, I would have been terrified to attempt the dish without following the recipe, but as my skills and confidence grew in the kitchen, I’ve nearly abandoned recipes altogether. In this case, I knew I wanted to add pancetta, since I still have so much of it from curing my own this past year. So I simply pan fried some small-diced pancetta until crispy, drained off most of the fat, then quickly seared the shrimp. After throwing in the diced avocado and a splash of heavy cream……I added in the nearly cooked pasta. One thing that really helps a pasta dish to come together is to cook the pasta for the last minute in the sauce.If you’re looking for something just a little more decadent, this pasta dish can be made in just 10 minutes and tastes delicious! (PS If you want a vegetarian version, skip the pancetta and cook the shrimp in a bit of extra virgin olive oil instead)

Bring a large pot of salted water to boil and add linguine; add linguine, stir, and allow to cook.

Heat a large skillet over medium high heat and add the pancetta; cook, stirring occasionally, until crispy and the fat has rendered out. Drain most of the fat, then add shrimp and cook for 1-2 minutes per side, just until barely cooked through.

When pasta is just barely al dente, drain and reserve 1 cup of the pasta cooking water. Combine cooked pasta with the shrimp and pancetta, and add avocado and heavy cream. Bring to a simmer and cook just until heated through, thinning with the reserved pasta water as needed.To serve, top with grated cheese.

Lea Ann, if you look in the book somewhere there is a listing of the recipe testers and you’ll see my name! The recipe in the book was a heavier cream sauce as I recall, and didn’t have pancetta in it.

You are funny. Vegetarian version: skip the Pancetta, but continue with the shrimp? Well, you learn something new every day.
This is a dish my family would love. Have to mark it in my copy of the Creme de Colorado.
Thanks again for taking me along today! I truly enjoyed it.